Thank you for your website which I just stumbled upon!
You provide a wonderful service.
I don't think I can give you enough information for you
to find a recipe that's been haunting me for a while,
but please feel free to try. Here's what I remember.
cut-up fryer or fryers
(sorry - can't remember other ingredients, but I do
remember there were quite a few)marinate overnight,
dredge, fry, bake to finish
The recipe came from the (possibly mid/late-?) 1960s,
from a woman's magazine (McCall's? Family Circle?)
(I think I started making it when I was around 13;
I was born in '53).It called for soaking the chicken
in ginger and honey and other ingredients overnight.
Then the chicken was dredged in a flavored flour
mixture and pan-browned in oil. I believe that the
recipe called for finishing it off by baking.
I sincerely thank you!
I lost the original copy of this recipe years ago
and have been searching in vain ever since. It is
a yeast bread made in a 10" round pan and it was topped with
sauteed onions and a sour cream, egg mixture and
baked. Everyone loved this recipe and i would be
thrilled to be able to add it back to my recipe
collection if you could possibly find it.
Thank- you very much,
Readers sent these:
55 min 15 min prep
Change to: squares US Metric
2 1/2 lbs white onions or yellow onions
4 ounces butter
1/2 teaspoon salt
3 tablespoons flour
4 large eggs
1 pint sour cream
1 tablespoon caraway seeds (or enough for your taste)
1 large yeast bread dough, enough for a large size pizza
1.. Line a large slightly oiled pizza pan with your favourite pizza
yeast dough, about 1/4 inch thick.
2.. I usually use a large cookie sheet with low sides.
3.. Press dough on bottom and give slight edges.
4.. Fry onions slowly in the butter.
5.. Do not brown the onions, make them transparent and cooked but not
6.. Beat eggs with the salt, sour cream, flour, and seeds.
7.. Mix in the cooked onions and butter.
8.. Pour over the pizza dough.
9.. Bake at 350 degrees for 40- 50 minutes or until knife comes out
10.. Serve hot, or at room temperature.
I was reading in your archieves a message by Debby looking for Onion
I hope this helps, My mom recieved this way back from a German friend
Gabrielle ,,she said this was always made in germany at beer
tasting, and wine tasting time.
I have a recipe for an onion tart called Flammekeuche. Perhaps this is
what the your requestor (Debby) is looking for:
Roll or stretch out your pizza dough (I use store bought) in a circle or
1/2 cup or more of sour cream or crème fraîche
(mixing an egg in with the creme is optional)
2 large onions,
1 lb bacon
(add or subtract as you wish)
season with salt & pepper
Sautée onions and bacon.
Mix crème fraîche or sour cream with sautéed onions and bacon.
Spead mixture onto your dough.
Bake at 450°F until crust is golden.
Thank you uncle Phaedrus for your help in the past. I'm looking for a
recipe for marinating beef tips with one cup each of ketchup, (Coke) cola,
and salad dressing. This maybe all the ingredient needed but I'm not sure.
Hope you can find it for me.
I have tried to find this recipe for years. It was in a magazine in the 70's.
Like Good Housekeeping. It used different kinds of canned beans, hamburger and
it had 1/4 cup whiskey mixed in. It was topped off with a couple of green peppers
and heated on the grill. That is all I remember. Thank You, Thank You in advance.
If you find it, try it. Very good, got a lot of compliments.
Readers sent these:
Whiskey Beans & Beef
1 lb. cooked ground beef, drain fat
1/2 lb. bacon, cut into 1/2 inch pieces, not cooked
1/2 cup onion, diced
1/2 medium green Bell pepper chopped
1 cup ketchup
1 cup brown sugar
1 can each of garbanzo beans, red kidney beans and butter beans, drained
1 can pork-n-beans
2 tbsp. Whiskey
Mix all ingredients in crock pot. Cook on low for about 6 hours or until
thoroughly cooked through.
I remember this recipe from the 70's, too. The reason she couldn't
find it on the net is she called it by the wrong name.
Bourbon Baked Beans
Four 16-oz. jars or cans of baked beans
One 15-oz. can crushed pineapple, drained
One 12-oz. jar chili sauce
1/2 cup strong brewed coffee
1/2 cup bourbon
1/4 cup firmly packed brown sugar
1 Tbs. molasses
3/4 tsp. dry mustard
Slow cooker: 2 to 3 hours
Combine canned baked beans in a large slow cooker (Crock Pot) with
drained pineapple, chili sauce, coffee, bourbon, brown sugar,
molasses and dry mustard. Stir well, cover and cook on high for 2
hours. Uncover, stir and cook to desired consistency. This takes
another hour or so and beans may still be runnier than you like. If
so, transfer beans to a large skillet or Dutch oven and simmer,
uncovered, to proper consistency, or serve with a slotted spoon.
Tip: To make instant strong coffee, dissolve 1 teaspoon instant
coffee granules in 1/2 cup microwave-boiled water.
My great grandmother made the most wonderful boiled apple dumplings, but
she went to her grave with the recipe. The pastry was so fluffy and.let me
tell you what I know:
Whole pared and cored apples wrapped in a pastry that we believe may had
lard in it. The apple centers were filled with cinnamon, sugar and butter than
wrapped in the pastry and put in a large pot of rapidly boiling water.
She said she knew when they were done when they floated to the top.
My grandmother passed away 2 years ago at age 94 and this was her
mother's recipe. Every one in the family who can cook has tried to duplicate
it butwith the same results..doughy uck, around wet apples. If you can help
it would bring a flood of memories to my mother and her
siblings and start new memories for us younger kids (I'm 50).
Readers sent these:
Boiled Apple Dumplings
*Yield:* 1 Servings
1 qt Flour
1 lg Tablespoon butter OR lard
1 ts Salt
2 ts Baking powder; (heaping)
1/2 pt Milk
Cinnamon and sugar
Pare and core apples. Blend butter or lard into flour, add salt and
baking powder, mix well. Moisten with milk, using more or less than
called for,to make a soft dough, one that will roll nicely without
being sticky. Roll to about 1/2-inch thickness and cut into rounds
the size of a saucer. Place an apple in the center of each round,
filling center with sugar and a little cinnamon. Wrip dough around
apple, seal and tie each dumpling in a floured cloth bag. Plunge
immediately into boiling water and boil 30 minutes. Serve hot with
sugar and cream.
Sent: Monday, June 11, 2012 8:46 AM
Subject: floating apple dumplings
I am looking for my great grandmothers recipe for boiled apple dumplings for my mom’s birthday.
I had asked before but made the mistake of saying the apples were peeled, cored and whole, they were not.
What I know is that the apples were peeled, cored and cut (not whole) they were placed on a pastry
(probably with lard) brown sugar & spices were added. The apples were then wrapped in the pastry
and put in a pan of rapidly boiling water. They were done when they floated to the top.
I have searched Google for “boiled apple dumplings”,” apple dumplings boiled”, ”recipe for boiled dumplings”,
“recipe for boiled apple dumplings” and finally “no bake apple dumplings” (that search was dumb!), no luck.
I tried looking at blogs but am not very familiar with them.
The main thing my mother remembers is that they rose to the top when they were done.
Thank you most kindly for your time
Absolutely the only boiled apple dumplings recipe that I can find that say anything about the dumplings floating to the top when they are done are the ones on these sites:
Appetite for China
What ethnic origin was your great grandmother? The original recipe may be called by a foreign name and not just called “apple dumplings”.
Sent: Monday, June 11, 2012 12:09 PM
Subject: RE: floating apple dumplings
My great-grandmother was Pennsylvania Dutch and Crow American Indian
I hope that helps
Thanks you so much
Sorry, still no success. I have checked dozens of boiled apple dumpling recipes, dozens of Pennsylvania Dutch and Amish apple dumpling recipes,
and dozens of German apple dumpling recipes. I cannot find a recipe that fits your description.
The two recipes that I sent to you before are the only ones that mention the dumplings floating to the top when done.
Nearly all Pennsylvania Dutch and Amish apple dumpling recipes call for the dumplings to be baked, not boiled.
Of the few apple dumpling recipes that are boiled, nearly all call for the dumplings to be encased in some sort of cloth,
like cheesecloth or a pudding bag, etc., while boiling. None of them mentions the dumplings floating to the top when done.
My great grandmother may have put them in a pudding bag or cheese cloth and my mom just didn’t realize it as a child or remember.
Also it may have been from the Crow Indian part of our ancestry. I’m looking forward and so excited to try the two recipes you sent
with my mom this weekend. Hope dad doesn’t mind being a dumpling tester for father’s day. Thank you so much you have given us the
opportunity to relieve a precious memory from my mom’s childhood or make a new one. This is truly a gift. Will let you know how it works out.
I should add mom and I are really bad cooks so pray for dad will ya. ;o)